Buffalo Chicken Chili
This buffalo chicken chili recipe checks all the boxes. It’s easy to make, loaded with healthy ingredients and delicious. Perfect for game day or as a meal prep item through the week. This buffalo chicken chili will warm you up and keep you cozy. Top this spicy chili recipe with freshly chopped parsley and sliced scallions for an extra kick of flavor.
Ingredients Needed for Buffalo Chicken Chili
Chicken – You’ll need one pound of chicken breasts for this recipe. Be sure to cube it into bite-sized pieces. Season it with salt and pepper. Cook it in the pot with one tablespoon of avocado oil. Make sure the internal temperature reaches 165 degrees Fahrenheit to ensure doneness.
Avocado Oil – For this recipe, you’ll need two tablespoons of avocado oil or olive oil. I like avocado oil because it is a neutral oil and doesn’t impart any flavor into the dish. You’ll use one tablespoon for the chicken and one tablespoon for the garlic and onions.
Aromatics / Vegetables – For this recipe, you’ll need minced garlic, diced sweet or yellow onion, diced celery, diced carrots, rinsed and drained pinto beans, rinsed and drained cannellini beans, and one can of diced tomatoes with the juice. When dicing the onion, carrots and celery, try to make sure they are all the same size for even cooking.
Broth / Soup – You’ll need 1.5 cups of chicken broth for this recipe. You’ll also need one can of tomato soup. The tomato soup helps thicken the chili.
Hot Sauce – For this recipe, I used Frank’s hot sauce. However, you can use whatever sauce you enjoy most. Just know that every sauce has different heat levels so it might change the recipe, if you use something other than Frank’s.
Cheese – You’ll need four ounces of cubed cream cheese for this recipe. I used full fat, but you could use reduced fat if you prefer.
Garnish / Seasoning – Season everything with salt and black pepper. You can also garnish this chili with chopped green onion and Italian parsley.
How to Make Buffalo Chicken Chili
Heat a soup pot over medium high heat and add one tablespoon of avocado oil. Once hot, add the cubed chicken and season with salt / cracked black pepper. Once cooked through, remove the chicken from the pot and set it aside.
Next, add the remaining avocado oil, minced garlic and diced onion. Sauté for 2-3 minutes. Then, add the diced carrots and celery. Sauté until the veggies begin to soften. Next, add the rinsed and drained pinto beans and cannellini beans. Season with salt and black pepper.
Then, add a can of diced tomatoes with the juice, one can of Campbells tomato soup, and 1.5 cups chicken broth. Bring everything to a simmer and add the hot sauce. Stir well. Add the chicken back into the chili and add the cubed cream cheese.
Once the cream cheese is melted and and the chili has reduced to your desired thickness, you can serve this dish! Top with chopped green onions and chopped Italian parsley.
Storage
Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat in the microwave until heated through.
Buffalo Chicken Chili
Ingredients
- 2 tablespoons avocado oil, divided, or olive oil
- 1 lb. chicken breasts, cubed, Smart Chicken
- salt, to taste
- pepper, to taste
- 2 teaspoons garlic, minced, about 2 cloves
- 1 cup yellow onion, diced small, about 1 medium onion
- ½ – ¾ cup carrot, diced small
- ½ – ¾ cup celery, diced small
- 1 can pinto beans, 15.5 ounce can, rinsed and drained
- 1 can cannellini beans, 15.5 ounce can, rinsed and drained
- 1 can diced tomatoes with juice, 14.5 ounce can
- 1 can tomato soup Campbell’s, 10.75 ounce can
- 1.5 cups chicken broth
- ¼ cup hot sauce, Frank's Hot Sauce
- 4 ounces cream cheese, cubed
- 2 tablespoons parsley, chopped
- 2 tablespoons green onion, chopped
Equipment
- 1 soup pot or dutch oven
Instructions
- Heat a soup pot or dutch oven over medium high heat and add one tablespoon of avocado oil. Once hot, add the cubed chicken and season it with salt / cracked black pepper. Once cooked through, remove the chicken from the pot and set it aside.
- Next, add the remaining avocado oil to the same pot, minced garlic and diced onion. Sauté for 2-3 minutes. Then, add the diced carrots and celery. Sauté until the veggies begin to soften.Next, add the rinsed and drained pinto beans and cannellini beans. Season with salt and black pepper. Then, add a can of diced tomatoes with the juice, one can of Campbells tomato soup, and chicken broth. Mix well. Make sure to scrape up and crispy pieces from the bottom of the pan.
- Let everything to a simmer over medium low heat and add the hot sauce. Stir well. Add the chicken back into the chili and add the cubed cream cheese.Once the cream cheese is fully melted and the chili has reduced to your desired thickness you can serve! Top with chopped green onions and chopped Italian parsley.
2 Comments on “Buffalo Chicken Chili”
I just made this for lunch and had to get back on here to comment. It is SO good! We ate it with some corn chips. Will be making this again, for sure.
Healthyish has become a staple in our household- and recipes like this one are a perfect example why! I love how the recipes are balanced, and healthy but still delicious. The Buffalo Chicken Chilli recipe was simple yet so flavorful! My husband and I had a great time making this for a cold winter night dinner!